Cooking Light
- ½ cup apple juice
- ½ cup chicken broth
- 1 T brown sugar
- 1 ½ t cornstarch
- ½ t salt
- ¼ t sage
- 1/8 t ground black pepper
- 1 (1 lb) pork tenderloin
- 1 T all-purpose flour
- 4 t olive oil
- ½ c finely chopped onion
- 1 cup thinly sliced peeled Rome apple
- ¾ cup fresh cranberries
Combine first seven ingredients in a small bowl, stirring well.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of plastic wrap; flatten each peace to ¾ inch thickness using a meat mallet or rolling pin.. Dredge each pork piece in flour.
Heat 3 t olive oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 ½ minutes on each side or until browned. Remove from pan.
Add 1 t oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally.
4 servings
Eat On Edgecliff 